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Petrale Sole with Lemon-Shallot Brussels Sprouts

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

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Preparation

Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.

Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.

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Recent Reviews

This was good. To me, it didn't have the "wow" flavor I'd hoped for but my fam said it was a keeper. I subbed carrots for sprouts and I added wine to the broth & butter. I would fix this again.
I suppose next time I should include lemon zest - didn't have one on hand so maybe that made a difference in the flavor.

A Cook /

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This was perfect for me today, because I had picked up fresh sole & brussels sprouts, & even a bunch of lemons that had just fallen off my tree. It was pretty quick & straightforward, yet flavorful.
Slicing brussels sprouts is rather a pain. I think you could just halve them & cook a little longer with the same effect.
I had some leftover shrimp on hand as well, so coated it & sauteed it with the sole. It actually carried the lemon flavor more effectively, so I would consider making it with shrimp instead.

monicahahn from San Rafael, California /

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Simply lovely!

mariew /

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I'm usually not so far off from all the other reviews, but.... The fish was good (and I'd make it again, with some changes I used, described below), but the brussel sprouts were pretty much meh (would not make them again). The shallots from the brussel sprouts was good (w a bit of garlic added as suggested by previous comments), so I could see doing a shallot sauce with the fish (we served with couscous) but leaving the sprouts out...
Changes to the fish (based on previous comments): added paprika to the coating to give it a bit more flavor, increased the lemon peel a bit, and before coating, sprinkled lemon juice on the fish to give more lemon flavor and to pick up more of the coating. We used regular sole, and it worked fine. Husband and son requested that we make the fish again soon, but that we never ever bring brussel sprouts into the house again.... I'll give them a year off and then try a new recipe ;)

A Cook from Hamilton, ON /

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Sorry to disagree, but my family found this a bland recipe. I followed this recipe exactly. First of all, adding the lemon zest to the flour moistens it with the result that the fish does not turn out crisp, but rather soggy even on medium-high heat. Secondly, the flavor of the shallots is too strong for Petrale Sole and we did not care for the brussel sprouts cooked in vegetable broth. If you agree with me, check out the other Petrale recipe on this site titled "Pan-Seared Petrale Sole with Winter Vegetables". It delivers everything this recipe doesn't.